Ingredients for Beef Lentil Soup
- 1 lb beef stew meat
- 8 cups beef broth
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1 cup brown or green lentils
- Cabbage
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 large onion (chopped)
- Green Pepper
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp dried rosemary
- 1 tsp salt
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How to Make Beef Lentil Soup
- Brown 1 lb beef stew meat in a large stockpot over medium-high heat. Drain off any excess fat.
- Add 1 tbsp olive oil to the pot. Add 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced) and cook until softened, about 5 minutes.
- Stir in 1 cup brown or green lentils, 8 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lentils are tender. Stir occasionally.
- Remove the bay leaf before serving. Taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
49g
Fat
0g
Carbs
12g
